This Honey Garlic Chicken Stir Fry is the ultimate easy weeknight dinner! Tender chicken is stir fried with crisp vegetables and tossed in a sweet and savory honey garlic sauce all in one pan. It’s healthier than takeout, ready in under 30 minutes, and perfect for meal prep! Naturally gluten free and paleo friendly.
Stir fry recipes are one of the best ways to get a satisfying dinner on the table quickly and this honey garlic chicken stir fry with vegetables is no exception!
The combination of broccoli, bell peppers, snap or snow peas and carrots adds color, texture, and freshness, while the homemade honey garlic sauce brings everything together. It’s naturally gluten free and paleo friendly when made with coconut aminos instead of soy sauce!
One trick I have for this stir fry and all my others, is using chicken thighs instead of breasts. They stay juicy and tender even when cooked over high heat, it’s pretty impossible to dry them out!
As the chicken sears in the skillet, it develops a rich golden color that adds extra flavor to the stir fry. When combined with fresh garlic, ginger, and honey, the sauce thickens quickly and creates that signature sticky coating that makes stir fry dishes so irresistibly delicious.
This honey garlic chicken stir fry is also super versatile! You can serve it over steamed rice for a classic takeout-style meal, or pair it with cauliflower rice for a lighter paleo option.
It’s great for meal prep, reheats beautifully, and can easily be customized with different vegetables depending on what you have on hand.
Whether you’re craving a quick chicken dinner or simply want a healthier version of your favorite takeout dish, this honey garlic chicken stir fry with vegetables is a recipe you’ll want on repeat in your house!
Below you’ll find everything you need to make the recipe, including tips for getting the best sear on the chicken, how to get a glossy stir fry sauce, and the best vegetables to use for maximum flavor and texture.
Scroll down for the full recipe card with ingredient amounts and instructions.
Why You’ll Love This Honey Garlic Chicken Stir Fry
This honey garlic chicken stir fry is the perfect balance of sweet, savory, and garlicky flavors, all made in one skillet in about 30 minutes.
Juicy chicken thighs are seared until golden, then tossed with crisp vegetables and a glossy honey garlic sauce that coats every bite.
It’s healthier than takeout, naturally gluten free using coconut aminos, and easy to make paleo friendly. Whether served over rice or cauliflower rice, this easy chicken stir fry is a weeknight dinner you’ll want to make again and again!
Ingredients You’ll Need
For the Sauce:
- raw honey
- coconut aminos
- rice vinegar or apple cider vinegar
- fresh garlic
- fresh grated ginger
- arrowroot starch, tapioca, or cornstarch
- sesame oil (optional)
For the Chicken:
- boneless skinless chicken thighs
- avocado oil or olive oil
- arrowroot or tapioca flour
- Sea salt and black pepper
- garlic powder
- onion powder
- coconut aminos
Vegetables:
- broccoli florets
- red bell pepper
- snap peas or snow peas
- carrots
- green onions
How to Make this Honey Garlic Chicken Stir Fry
Whisk together honey, coconut aminos, vinegar, garlic, and ginger.
In a separate small bowl, whisk arrowroot with water and then whisk the mixture into the sauce. Set aside.
Heat 1 tablespoon oil in a large non-stick skillet or wok over medium-high heat.
Pat chicken dry. Season with salt, pepper, the garlic and onion powder and sprinkle with tapioca and coconut aminos. Lightly toss to coat.
Add chicken in a single layer to the hot skillet. Allow it to brown for 3 minutes. Flip and cook another 3–4 minutes until cooked through.
Remove from skillet, then add the remaining oil and add all the veggies (white part of the scallions only) to the skillet and cook 3 minutes or until crisp-tender.
Return the chicken to the skillet and pour the sauce over the chicken and veggies, then bring to a strong simmer.
Cook 1–2 minutes, stirring constantly, until sauce thickens and becomes, shiny, sticky and bubbly, then remove from heat
The Best Vegetables for Chicken Stir Fry
The best vegetables for chicken stir fry are ones that cook quickly while maintaining their texture. Broccoli, bell peppers, snap peas, and carrots are classic stir fry vegetables because they add color and stay crisp even after cooking in the sauce.
Other vegetables that work well include zucchini, mushrooms, baby corn, or water chestnuts. Using a variety of vegetables creates a balanced stir fry with great flavor and texture.
How to Get That Glossy Honey Garlic Sauce
The glossy finish in honey garlic chicken stir fry comes from thickening the sauce with arrowroot starch.
When the arrowroot slurry is stirred into the sauce and poured into the hot skillet, it quickly thickens and creates a shiny coating that clings to the chicken and vegetables.
Cooking the sauce briefly over medium heat while stirring helps it reach the perfect consistency.
Can I Make This Recipe Paleo and Gluten Free?
Yes! This honey garlic chicken stir fry is naturally gluten free when made with coconut aminos instead of soy sauce. Coconut aminos provide a similar savory flavor while keeping the recipe paleo friendly. Serve the stir fry over cauliflower rice for a fully paleo meal.
What to Serve with Honey Garlic Chicken Stir Fry
Honey garlic chicken stir fry is delicious served over steamed rice, jasmine rice, or brown rice. For a lower carb or paleo option, cauliflower rice works perfectly and absorbs the flavorful sauce. You can also serve it with zucchini noodles or alongside simple roasted vegetables.
How to Store and Reheat
Store leftover honey garlic chicken stir fry in an airtight container in the refrigerator for up to four days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. The sauce may thicken slightly when chilled but will loosen again when reheated.
Recipe Tips for the Best Stir Fry
For the best honey garlic chicken stir fry, cook the chicken in a single layer so it sears rather than steams. Make sure you use a non-stick skillet and that the skillet is hot before adding the chicken to develop a golden crust.
Stir fry the vegetables quickly so they stay crisp and brightly colored, and add the sauce at the end so it thickens and coats everything evenly.
How to Cut Chicken for Stir Fry
For the best texture in honey garlic chicken stir fry, cut the chicken thighs into evenly sized bite-size pieces, about 1 to 1½ inches. Keeping the pieces similar in size helps the chicken cook evenly and allows the edges to brown nicely in the skillet. Pat the chicken dry before cooking so it sears instead of steaming, which adds more flavor to the stir fry.
What Makes a Good Stir Fry Sauce?
A good stir fry sauce balances sweet, savory, and tangy flavors while thickening enough to coat the ingredients. In this honey garlic chicken stir fry, honey adds natural sweetness, coconut aminos provide a savory umami flavor, and garlic and ginger are bold aromatics. Arrowroot starch thickens the sauce quickly, creating the glossy finish that clings to the chicken and vegetables.
FAQ
Can I use chicken breasts instead of chicken thighs?
Yes, chicken breasts can be used instead of chicken thighs in this honey garlic chicken stir fry. Simply cut the chicken breast into bite-size pieces and cook until just done so it stays tender. I usually prefer chicken thighs because they stay juicy and flavorful when seared.
How do I thicken honey garlic stir fry sauce?
The easiest way to thicken the sauce is by using arrowroot starch. Mix the arrowroot with a small amount of water to create a slurry, then stir it into the sauce as instructed. Within about a minute the sauce will thicken and become glossy, coating the chicken and vegetables perfectly.
Is honey garlic chicken stir fry gluten free?
Yes, this honey garlic chicken stir fry is naturally gluten free when made with coconut aminos instead of soy sauce. Coconut aminos add a similar savory flavor while keeping the recipe gluten free and paleo friendly.
Can I make this recipe paleo?
Yes, this recipe is paleo as written using honey, coconut aminos, arrowroot starch, and fresh vegetables. For a fully paleo meal, serve the honey garlic chicken stir fry over cauliflower rice instead of regular rice.
Can I make honey garlic chicken stir fry ahead of time?
Yes, this stir fry is great for meal prep. You can cook the recipe in advance and store it in the refrigerator for up to four days. The flavors deepen slightly as it sits, and the sauce reheats well.
How do I reheat stir fry without drying it out?
Reheat the stir fry gently in a skillet over medium heat with a splash of water or broth to loosen the sauce. You can also microwave it in short intervals, stirring occasionally, until heated through.
Can I use frozen vegetables in stir fry?
Yes, frozen vegetables can be used if needed. For best results, add them directly to the hot skillet and cook until heated through. Keep in mind that frozen vegetables release more water, so the sauce may be thinner.
What is honey garlic sauce made of?
Honey garlic sauce is typically made from honey, garlic, soy sauce or coconut aminos, and sometimes ginger. In this recipe the sauce is thickened with arrowroot starch to create a glossy coating that clings to the chicken and vegetables.
If you’re looking for an easy dinner that’s packed with flavor, this honey garlic chicken stir fry is a recipe you’ll want to keep on repeat!
The combination of juicy chicken thighs, crisp vegetables, and a sweet savory garlic sauce makes this dish both comforting and fresh, while the one-skillet cooking method keeps cleanup simple.
It’s the kind of meal that works for almost any night of the week! Quick enough for busy evenings, flavorful enough to feel special, and versatile enough to customize with whatever vegetables you have on hand. Whether you serve it over rice or cauliflower rice, this honey garlic chicken stir fry is a satisfying dinner the whole family will love.
If you try this recipe, let me know how it turns out! And don’t forget to save it for later so you always have an easy weeknight stir fry ready to make!
Honey Garlic Chicken Stir Fry (Better Than Takeout, 30 Minute Dinner)
Ingredients
Sauce Ingredients:
- 1/3 cup raw honey
- 1/4 cup coconut aminos
- 1 1/2 tablespoons rice vinegar or apple cider vinegar
- 4 cloves garlic minced
- 1 1/2 teaspoons fresh grated ginger
- 2 teaspoons arrowroot starch or tapioca, or cornstarch
- 2 tablespoons water to mix with arrowroot
- 1 teaspoon sesame oil optional
Chicken & Vegetables:
- 1 1/2 lbs boneless skinless chicken thighs cut into 1 1/2 inch pieces
- 2 tablespoons avocado oil or olive oil
- 1 1/2 teaspoons arrowroot or tapioca flour
- Sea salt and black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon coconut aminos
- 2 cups broccoli florets
- 1 red bell pepper thinly sliced
- 1 cup snap peas or snow peas
- 1 large carrot thinly sliced
- 3 green onions sliced, white and green parts separated
Instructions
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Whisk together honey, coconut aminos, vinegar, garlic, and ginger.
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In a separate small bowl, whisk arrowroot with water and then whisk the mixture into the sauce. Set aside.
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Heat 1 tablespoon oil in a large non stick skillet or wok over medium-high heat.
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Pat chicken dry. Season with salt, pepper, the garlic and onion powder and sprinkle with tapioca and coconut aminos. Lightly toss to coat.
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Add chicken in a single layer to the hot skillet. Allow it to brown for 3 minutes. Flip and cook another 3–4 minutes until cooked through.
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Remove from skillet, then add the remaining oil and add all the veggies (white part of the scallions only) to the skillet and cook 3 minutes or until crisp-tender.
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Return the chicken to the skillet and pour the sauce over the chicken and veggies, then bring to a strong simmer.
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Cook 1–2 minutes, stirring constantly, until sauce thickens and becomes, shiny, sticky and bubbly, then remove from heat. Serve hot over white rice or cauliflower rice and enjoy!
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